Pure decadence. These easy chocolate truffles can be customized with your favorite extract and are perfect with peppermint for the holidays!
Divine chocolate. Chocolate truffles. EASY chocolate truffles. Five ingredient, easy chocolate truffles. Five ingredient, easy chocolate truffles with peppermint. You are speakin my language.
I always have grand DIY Christmas gift plans–these infused holiday spirits, fun flavored cooking oils, aromatherapy bath salts . . . Then I remember that I have a 60 hour work week, a holiday shopping list a mile long, and a puppy that loves to snuggle when it’s cold outside. Scratch those ideas.
Easy chocolate truffles – comin’ atchya! Peppermint chocolate truffles for our friends buried in snow. Vanilla chocolate truffles for our friends with kids. Rum chocolate truffles for the boozy friends (Kim and Alli–here’s lookin at you, kids). Pick a flavored extract that is speaking to you! I had peppermint hot chocolate on the brain and these were the cure.
When making truffles, water is the ENEMY. Anyone who has ever had a bowl of perfectly melted chocolate seize on her knows this rule all too well. Throughout this entire process, just make sure to keep a dish towel thrown over your shoulder. Double-check to make sure the bowl, the stirring spoon, and your hands are 100% dry. Then you’re good to go.
Topping these truffles is just as fun as making them! You’ll see a lot of people roll truffles in cocoa powder . . . I can’t do it. I know they’re pretty and elegant and all the famous chocolatiers have truffles rolled in cocoa powder. But . . . ewwww. They are so bitter. To each his own. Give me some milk chocolate piled on top of my milk chocolate, please. I ALWAYS use Kroger brand candy coating–it comes in milk chocolate or vanilla bricks, and it is always perfect. Easy to melt, smooth and shiny finish, and it tastes DELISH. Top them with white chocolate drizzle, crushed candy, colored sugar, sprinkles. . . sky is the limit! And if you want a sweeter truffle, try rolling them in powdered sugar.
What flavor truffles are you loving right now???
24 truffles
1 hrPrep Time
1 hrTotal Time
Save RecipeIngredients
- 4 ounces cream cheese (full-fat)
- 1 cup high quality semi-sweet chocolate chips
- 1 cup powdered sugar
- 3/4 teaspoon extract (peppermint, vanilla, orange, hazelnut, etc.)
- 12 ounces dipping chocolate or candy coating - milk or vanilla
- toppings - crushed candy canes, chopped candy, nuts, toffee, sprinkles, etc.
Instructions
- Melt chocolate chips in a small, microwave-safe bowl at 50% power for 30 second intervals. Stir after each heating interval. Continue heating and stirring until chocolate is smooth, with no lumps.
- Add 4 ounces cold cream cheese to medium-sized mixing bowl and pour in melted chocolate. Use a fork to mash together cream cheese and chocolate until you can whip it together.
- Add 1/2 cup powdered sugar and mash into the chocolate cream cheese mixture until fully incorporated.
- Add 3/4 teaspoon extract and stir to incorporate. Scoop a small amount of the filling with a finger and taste. If your flavor is not as strong as you like, add additional extract DROP by drop. Continue to taste after each drop until you achieve the strength of flavor that you want. (For peppermint truffles, I used 3/4 teaspoons peppermint extract.)
- Add remaining 1/2 cup powdered sugar and stir with spoon. The filling should be rather stiff. Cover with plastic wrap and place in fridge to chill for 10 minutes.
- Remove filling from fridge, pinch off walnut-sized amounts, and roll into balls. If you want to roll your truffles in powdered sugar or cocoa powder, do so now, then store in the fridge in an airtight container. If you would like to dip your truffles, continue on.
- Place rolled truffles on a tin foil-covered plate and freeze for 20 minutes.
- Cover a baking sheet with parchment paper and set aside.
- Crush any toppings that you will be using and set aside.
- While filling is freezing, melt 12 ounces of dipping chocolate or candy coating in a small bowl, deep enough to dip your truffles. (Use the same 50% power, heat-and-stir method.)
- Remove truffles from freezer and one-by-one, drop a truffle into the melted chocolate. Roll in chocolate only as long as needed to be fully covered and scoop out with a fork, so that the truffle is sitting on top of the fork. Tap the bottom of the fork onto the edge of the bowl hard enough to shake extra chocolate off the truffle. Tip truffle off of fork onto baking sheet to harden. (See notes.)
- Top each truffle with any desired toppings IMMEDIATELY after placing on baking sheet as the chocolate will harden very quickly.
- Once the chocolate is set, completely, store truffles in the fridge in an airtight container for up to 5 days.
Notes
If you're having trouble getting the truffle onto the baking sheet, use a toothpick to slide along the dipping fork and push the truffle onto the sheet. Did your chocolate suddenly get stiff and unstirrable? It has seized on you. (Sad day.) Make sure that the bowl, the spoon, and your hands are 100% dry.
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